Low Sodium Shumai
Delight your taste buds with this flavorful Low Sodium Shumai recipe, a healthier twist on the beloved Chinese dim sum classic. Perfectly juicy ground chicken and shrimp combine with crunchy water chestnuts, aromatic ginger, garlic, and sesame oil, all wrapped in delicate wonton wrappers and steamed to perfection. A pinch of grated carrot adds a pop of color and subtle sweetness to each dumpling, making them as visually appealing as they are delicious. With the use of low-sodium soy sauce, this recipe is thoughtfully crafted for those seeking a heart-healthy option without compromising on taste. Ready in just 45 minutes, these steamed dumplings are perfect for an impressive appetizer, snack, or light meal, served alongside your favorite low-sodium dipping sauce. From their tender texture to the rich depth of flavor, these shumai will surely become a go-to dish in your repertoire!
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 8 ounces Shrimp, peeled and deveined
- 4 tablespoons Water chestnuts, finely chopped
- 3 tablespoons Green onions, finely chopped
- 1 tablespoon Low sodium soy sauce
- 1 teaspoon Ginger, freshly grated
- 1 clove Garlic, minced
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 20 pieces Wonton wrappers
- 2 tablespoons Carrot, finely grated
- 1 pinch White pepper
Instructions
Place the ground chicken and shrimp in a food processor and pulse until the shrimp is finely chopped and well combined with the chicken.
Transfer the mixture into a large bowl. Add the water chestnuts, green onions, low sodium soy sauce, ginger, garlic, sesame oil, cornstarch, and white pepper. Mix thoroughly until all ingredients are well incorporated.
Prepare the wonton wrappers on a clean, dry surface. Using a spoon, place about 1 tablespoon of the filling in the center of each wrapper.
Gather the edges of the wrapper upward, gently pressing around the filling to create an open-top dumpling, leaving the filling exposed.
Top each shumai with a small pinch of grated carrot for garnish.
Prepare a steamer with water and bring it to a boil. Place the shumai in the steamer basket, ensuring they are not touching.
Cover and steam for about 10-15 minutes, or until the chicken and shrimp inside are fully cooked.
Carefully remove the shumai from the steamer and serve hot with your choice of low-sodium dipping sauce.
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 828 mg | 276% | |
| Sodium | 1950 mg | 85% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 4.9 g | ||
| Protein | 161.8 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3771 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
